quiche

classic quiche lorraine. everyone will love this.

June 11, 2024 by Becky Spoon

This Quiche Lorraine is a surefire way to make a lasting impression! Perfect for brunch or entertaining guests, it never fails to please. It reheats flawlessly and can be conveniently frozen. Complement it with a fresh salad or a side of vegetables for a scrumptious lunch or dinner alternative.

The Quiche Lorraine is a classic French dish that features a rich and savory filling of bacon, cheese, and eggs. It is traditionally baked in a buttery pastry crust for a perfect balance of flavors. This recipe calls for Gruyere cheese, which adds a nutty and creamy taste to the quiche. Serve it warm or at room temperature for a delightful meal that will impress your guests. Enjoy the combination of crispy bacon, gooey cheese, and silky-smooth custard in every bite.

What equipment do you need to make this quiche?

To prepare this recipe, gather either a springform pan or two regular pie pans, along with a sheet pan covered with parchment or foil for simple cleanup. Additionally, have an emulsion blender or whisk at hand.

This is the springform pan I use. It’s commercial grade and I like the way it seals. https://amzn.to/3RpNaM6

If I am making a quiche in a pie pan I like to use a thin metal pan so that it will cook the bottom crust better. Sometimes I par bake but if using the thin metal pans, I have found I don’t have to par bake. https://amzn.to/4bT0yAs

And, the emulsion blender or whisk I use are these: https://amzn.to/3VCyZWr

And I like a commercial grade whisk:https://amzn.to/4bTsm7V

What ingredients do you need for this Quiche Lorraine?

Dough for single-crust deep dish or double pie crust for 2 pans
bacon
sweet onions
fresh thyme
salt and pepper
nutmeg
gruyere or swiss cheese
eggs
milk
heavy cream

What to serve with a quiche.

Salsa
Sour cream
Avocados
Hash browns
Seasonal tomato salad
Cheese tray
Roasted potatoes
Roasted vegetables
Fresh fruit or fruit salad
Green Salad

Here is one of my recipes on the blog I think you will love! the best spicy summer fruit salad.

Here’s another quiche recipe! awesome spring asparagus and ham quiche.

Here’s the recipe for this delicious Classic Quiche Lorraine.

Classic Quiche Lorraine

Caramelized onions and bacon makes this an irresistible quiche. it will become your go to recipe!

Print Recipe

Servings: 6 6

Ingredients Method

Ingredients

pie crust for deep dish or 2 regular pie pans
12 oz bacon, sliced or chopped into about 1/2 inch pieces
3 sweet onions, thinly sliced or diced
4 tsp butter
1 tbsp fresh thyme
1/2 tsp coarse black pepper
1/2 tsp salt
pinch of nutmeg (whole if you have)
2 cups cups Gruyere or other good swiss cheese
8 large eggs
2 cups heavy cream
1 cup milk

Method

Preheat the oven to 350 degrees.
If using a 9 inch springform pan, on a floured surface roll out your pie dough to about 14 inches. Transfer to your pan and press firmly against the sides and bottom. You can refrigerate or stick in the freezer while you are preparing the filling.
Cook your bacon in a skillet until done and starts to crisp. With a slotted spoon, remove the bacon from the skillet and drain on a paper towel.
Remove all the bacon drippings from the skillet, reserving hopefully, except for a couple of tablespoons left in the pan. Add the butter and allow it to melt.
Add the onions and cook them, stirring occasionally until they are lightly caramelized. This may take 20-30 minutes. If there is excess fat, I pour that off and then add the thyme, the salt and pepper, the nutmeg.
Remove from the heat and allow to cool. Stir in the bacon and cheeses and spoon into the crust.
In a large bowl whisk the eggs, milk and cream. Place the springform pan on a sheet pan. Pour the egg mixture over the top.
Place in the oven and bake until a knife inserted in the center comes out clean. Depending on your oven start checking doneness after about 45 minutes by touching the middle. If it's firm to the touch it is done. You don't want to overcook. Ejoy!

awesome spring asparagus and ham quiche.

April 21, 2020 by Becky Spoon

Jump to Recipe

I love a quiche, especially this Spring Asparagus and Ham Quiche. The good thing is, I had everything in my pantry to make the crust and all of the ingredients to make the filling. They are not complicated ingredients, mostly eggs, milk and cream or half and half, cheese, a meat product, some vegetables and that’s it.

This quiche can be made in the min muffin tins for an appetizer or in the small tart tins. Love to use the Tart tins. I love a quiche for breakfast, lunch or dinner!

I used ham, asparagus and gruyere cheese in this quiche. You could make this with crab and gruyere with a little hot sauce, or bacon with cheddar and green onions would be delicious. Ham and spinach with feta or even sharp cheddar or swiss would be delicious. I honestly love a quiche with chicken, mushrooms and swiss cheese.

spring asparagus and ham quiche.

I made my crust homemade because I didn’t have the Pillsbury Pie Crust. Love that I made it homemade because this crust is delicious. It has butter and shortening and it is flaky and delicious. If you want to use bought, I really like the Pillsbury that comes in a roll because it is much more like homemade.

Whether using store bought or homemade, you want to blind bake the pie crust to prevent your bottom crust from being soggy. I use pie weights. If you don’t have pie weights, this is a great investment if you like to bake. I just place parchment in the bottom of my crust that goes up the sides, careful not to disturb my crust, then add my pie weights. I have ceramic pie weights and here is a link for you to check them out: https://amzn.to/2ys9bnN

If you don’t have pie weights, try dried beans or rice. They will work also.

Other tools I use for the pie crust is a pastry blender and a pie shield. Here’s a link for those too! https://amzn.to/3eG31RG

Here’s the pie shield I use: https://amzn.to/2VqnRgf

Here’s another delicious quiche recipe. I made this in little tart tins and they were so pretty, Mushroom, Pancetta and Shallot quiche. Here’s the link: https://the2spoons.com/mushroom-pancetta-and-shallot-quiche/

spring asparagus and ham quiche.

Here’s the recipe for this delicious spring quiche. Hope you try it! The crust in this recipe makes two crust. I saved the other for a Lemon Meringue Pie that I will post later! So good!

Asparagus and Ham Quiche

Print Recipe

Servings: 7 servings

Course: Breakfast, dinner, Lunch

Cuisine: American

Ingredients Method

Ingredients

1 unbaked Flaky Pie Crust (below) or store bought crust
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream or heavy whipping cream
1/4 tsp salt
1/4 tsp pepper
1 cup grated gruyere, swiss or cheddar
1 cup diced ham
1 bunch asparagus, just the tops

Flaky Pie Crust

2 1/2 cups All purpose flour, spoon and level
1 1/4 tsp salt
6 tbsp unsalted butter, chilled and cubed
3/4 cup vegetable shortening
1/2 cup ice water

Method

Flaky Pie Crust

Mix the flour and salt together in a large bowl. Add the butter and shortening.
Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat. A pastry cutter makes this step very easy and quick.
Measure 1/2 cup of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup of water and a little more in dry winter months (up to 3/4 cup).
Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected.
Proceed with the pie per your recipe’s instructions.

For the Quiche

Make the dough the night before if possible or allow to chill in the refrigerator for at least 2 hours.
Preheat oven to 400°F (204°C). On a floured work surface, roll out one of the disks of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.
Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if you’re freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.
Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish.
Place the crust in the preheated oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes.
Reduce oven temperature to 350°F.
In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute.
To your partially baked pie crust, add your cheese to the bottom, then add your diced ham and your asparagus last. Pour your egg mixture over the ham and asparagus and cheese.
Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie shield or foil to prevent the pie crust edges from over-browning. If the entire quiche is browning too rapidly, loosely place a sheet of foil over the top. Allow to cool for 15 minutes. Enjoy!

Mushroom, Pancetta and Shallot Quiche

December 20, 2018 by Becky Spoon

Mushroom, Pancetta and Shallot Quiche

I love a quiche and this is so good with the mushrooms and pancetta. I like to make the individual in small tart tins, but you can make this recipe the same in a regular size pie plate.

Not only is this good for breakfast, lunch or dinner, it’s a great recipe for the holidays for brunch. Serve with fresh fruit, your favorite juice, a side of hashbrowns, and you are all set.

Cowboys really do love quiche!

Print Recipe Pin Recipe

Servings: 8 servings

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

1 oz pancetta, diced (you could use 3-4 slices bacon)
1 tbsp butter
4 shallots sliced, 1 reserved for topping after the quiche is out of the oven
8 oz button mushrooms (you could use baby bella)
1 tsp fresh thyme
1 tbsp fresh sage, optional
6 eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 tsp salt
1 tsp pepper
1 tsp cup Bella Capra goat cheese or other goat cheese you could use gruyere or other swiss

For the crust

1 prepared pie crust, store bought or your favorite recipe

Method

For the pie crust

Preheat the oven to 425 degress F. In a deep dish pie pan, add your crust. Prick the bottom and sides with a fork. Line with foil or parchment and fill with pie weights, beans or rice. Par bake for 10-12 minutes until it’s lightly browned.

For the Filling

Cook the pancetta in a skillet on medium low allowing it to render and cook to almost crisp. Remove and set aside. Keep the rendered oil.
Increase the heat to medium and add butter to the oil left in the pan. Add the shallots and stir frequently until caramelized, approximately 12 minutes. Remove from the heat and set aside with the pancetta.
Add olive oil to the same pan and cook the mushrooms until soft. Turn off the heat and toss with the pancetta, shallots and herbs with a pinch of salt and pepper.
Layer the bottom of the par baked crust with about half of the cheese and then half of the mushroom mixture.
In a large mixing bowl, beat the eggs and dairy and seasoning until frothy. Pour the custard about 3/4 of the way up the shell and add the remaining filling, top with cheese and place in the oven.
Bake at 325 degrees F for about and hour and 15 minutes. The top should be golden, firm to the touch with the slightest giggle. Let it rest for about 15 minutes.
Top the quiche with the remaining shallots and slice into 8 serving pieces.
Bon Appetite!